Wednesday, 15 August 2012
Hugh Fearnley-Whittingstall recipe in his wonderful 'Veg Every Day' cookbook - I added a teaspoon of tomato puree and changed the spicing from smoked paprika to a teaspoon each of ground cumin and dried red chilli flakes, along with his suggested oregano. It was a really lovely soup, thick and hearty and filling. It definitely qualifies for the 'under a fiver' challenge, and will feed four people most generously - low fat and very high in fibre, too. All the ingredients are coming into season now, so it is perfect for drizzly August nights that shade into early September Autumn. If you are lucky enough to grow your own fresh Borlotti or Cranberry beans - these would be a wonderful alternative to the dried or tinned that Hugh uses in his recipe. If you are a carnivore, some online versions include slices of fried chorizo, which would be nice too, but we were happy with the veggie version with some toasted ciabatta to provide complementary protein.